When the weather turns cool and you’re craving a meal that feels like a warm hug in a bowl, nothing hits the spot quite like a rich and creamy chowder. This Crockpot Chicken Corn Chowder is the ultimate comfort food, blending tender shredded chicken, sweet corn, and soft potatoes in a luscious, savory broth. The best part? The slow cooker does almost all the work for you, allowing the flavors to meld together beautifully while you go about your day.
This recipe is all about simple ingredients coming together to create something truly special. We’re talking about a one-pot meal that delivers big on flavor with minimal effort. The slow cooking process ensures that the chicken is incredibly tender and the vegetables are perfectly cooked. The final addition of cream cheese and milk makes the chowder unbelievably creamy and rich, turning a simple soup into a memorable meal.
This Crockpot Chicken Corn Chowder is perfect for a busy weeknight, a lazy Sunday, or even for meal prep. It’s hearty enough to be a main course and comforting enough to chase away any chill. Get ready to add this to your family’s favorite recipes, because it’s a bowl of pure deliciousness.
Why You’ll Love This Easy Crockpot Recipe
This isn’t just another soup recipe; it’s a new staple for your family’s dinner rotation. Here’s why you’ll fall in love with it:
- Effortless & Hands-Off: Just toss everything in the slow cooker and let it do the work. It’s the perfect solution for a busy schedule.
- A One-Pot Wonder: Everything from the chicken to the vegetables cooks in a single pot. That means less mess, less cleanup, and more time to relax.
- Rich & Creamy Flavor: The combination of chicken broth, cream cheese, and a hint of butter creates a savory, velvety base that is irresistible.
- Customizable & Versatile: You can easily add more vegetables, a different protein, or adjust the seasonings to make it your own.
- Freezer-Friendly: This is a fantastic make-ahead meal that freezes beautifully. You can easily make a double batch to have a quick dinner ready for another night.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 lbs Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 2 (15 oz) cans whole kernel corn, drained (or 2 cups frozen corn)
- 4 cups chicken broth
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 (8 oz) block cream cheese, softened
- 1/2 cup heavy cream or whole milk
- Optional for serving: fresh parsley, shredded cheddar cheese, crumbled bacon
Step-by-Step Instructions
- Prep the Crockpot: Place the chicken breasts in the bottom of your slow cooker. Add the chopped onion, minced garlic, diced potatoes, and drained corn over the top of the chicken.
- Add Seasoning and Broth: Pour the chicken broth over the ingredients in the crockpot. Sprinkle with dried thyme, salt, and black pepper. Stir gently to combine.
- Slow Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be incredibly tender and the potatoes should be soft.
- Shred the Chicken: Once cooked, use two forks to shred the chicken breasts directly in the crockpot. Stir the shredded chicken back into the soup.
- Add Creaminess: Add the softened cream cheese and heavy cream or whole milk to the crockpot. Stir until the cream cheese is completely melted and the soup is smooth and creamy.
- Serve & Garnish: Ladle the hot Crockpot Chicken Corn Chowder into bowls. Garnish with fresh parsley, shredded cheddar cheese, or crumbled bacon for extra flavor. Serve immediately and enjoy!
Tips for the Best-Tasting Chowder
- Soften the Cream Cheese: For a smooth and lump-free chowder, make sure your cream cheese is at room temperature before you add it. If it’s still cold, you can cut it into smaller cubes to help it melt faster.
- Don’t Overcook the Pasta: If you decide to add pasta to your chowder, cook it separately and stir it in just before serving. Cooking it in the crockpot for too long can make it mushy and absorb all the liquid.
- Adjust Consistency: If you prefer a thinner chowder, add more chicken broth or a splash of water. For a thicker chowder, you can mash some of the potatoes against the side of the pot to naturally thicken the soup.
- Use Fresh Herbs: While dried thyme works perfectly, a sprinkle of fresh thyme at the end adds a bright, aromatic flavor.
- Add More Veggies: Feel free to add chopped carrots, celery, or even a can of green chiles for a little kick.
Serving Suggestions and Variations
This Crockpot Chicken Corn Chowder is a complete meal on its own, but a few simple additions can make it even better.
- Classic Toppings: A bowl of this chowder is perfect with classic toppings like shredded cheese, fresh herbs like chives or parsley, and crumbled bacon.
- Serve with Bread: A simple side of warm, crusty bread or cornbread is perfect for dipping and soaking up every last bit of that delicious broth.
- Add a Kick: For a spicy version, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the slow cooker.
- Cheesy Corn Chowder: Stir in a cup of shredded cheddar cheese at the end for an extra-creamy, cheesy finish.
- Make it Lighter: You can substitute the chicken breasts with ground chicken or turkey for a lighter version. You can also use a reduced-fat cream cheese.
Frequently Asked Questions
- Can I use frozen chicken? Yes, you can. Simply add the frozen chicken breasts to the slow cooker and increase the cooking time on low by about 1-2 hours.
- Can I freeze this soup? Yes, this Crockpot Chicken Corn Chowder freezes wonderfully. Let it cool completely, then store it in a freezer-safe bag or airtight container for up to 3 months. When you’re ready to eat, simply thaw it in the refrigerator overnight and reheat it on the stovetop or in the microwave. The potatoes can sometimes become a bit grainy after freezing, but the flavor will still be delicious.
- Can I make this in the Instant Pot? Yes, you can. Sauté the onion and garlic first. Add the chicken, potatoes, corn, and broth, and cook on high pressure for 15 minutes. Use a natural pressure release for 10 minutes, then release any remaining pressure. Shred the chicken and stir in the cream cheese and heavy cream.
- What kind of potatoes are best? Yukon Gold potatoes are great because they hold their shape well but still become soft and creamy. You can also use red potatoes. Avoid russet potatoes as they can become too starchy and fall apart.
This Crockpot Chicken Corn Chowder is a simple yet satisfying meal that will warm you from the inside out. It’s the perfect way to bring a little bit of comfort and classic flavor to your kitchen with minimal effort.
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Creamy Crockpot Chicken Corn Chowder
Ingredients
Equipment
Method
- Place chicken, corn, potatoes, onion, garlic, chicken broth, thyme, paprika, salt, and pepper into the crockpot. Stir to combine.
- Cover and cook on low for 6–7 hours, or until chicken and potatoes are tender.
- Remove chicken from crockpot, shred with two forks, and return to the soup.
- Stir in heavy cream, cheddar cheese, and bacon. Cook for an additional 10 minutes until heated through.
- Serve hot, garnished with fresh parsley.